June I Brewing

Summer is officially here.  I am making another Stock Lager and Raspberry Pilsner.  This time I only was able to get Wyeast 2001 (Pilsner Urquell) instead of 2007 (American Lager).  I’ll see how they turn out.  I really like the clean flavor of 2007.

From the last batch on 3/38/2013 we are sparging for 1.5 hours with sparge water at 190 (instead of 170).  This achieves an 80% efficiency instead of 65%.  The old way of a 45-60min sparge and sparge water only 170, by the end of sparge, the mashbed was getting down to 150 degrees.

Being that it’s June,  Akron’s water reservoir has warmed.  Even with the Therminator, our usual winter 5-10 minute pumpouts are back to about 30 minutes as city was around 65 degrees.

And of course, I had a boilover.

Weighing sparged grains to see how much water is left behind
Weighing sparged grains to see how much water is left behind
Boilover
Boilover
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